Lunch platter-spinach paratha, baigan ka salon, salad

When inertia was trying to get the better of me, i set myself forcing in to the kitchen where"i saw thousands at a glance" Er ......i was refering to my eggplants. They were plenty they were everywhere...again its the eggplant i am talking about. I had a lot of them from the local farmers market and i knew if not today they are going to escape me for forever. I already had the dough for spinach paratha ready kneaded and blended well by the strong hands of Mr C. Spinach paratha has become a common lunch entree after we relished it at my friend Gayatri's house. So now you know the recipe source for the parathas. I was again wondering what i would do with eggplant. Tried to get something out of my husband but he already seemed to multitasking with his office work, listening to Sudha Raghunathan on head phones and simultaneously biting his nails over an issue. Where do i force my queries on him? I then thought i would do something like mirchi ka salon with the eggplant. Asked my husband the same and he came on me with an agast expression on his face and managed to say" WHAT"?! Obviously he did not make out what i was telling." mirchi ka salon"with eggplant must've confused him. It was then i decided that i have to make it at all costs! I incorporated the recipe for mirchi ka salon here just swapped eggplant for the banana peppers. The result was awesome. Here goes the recipe for baigan ka salon and spinach paratha.the way i make it...

Ingredients

2 cups 2" long chopped eggplants
2 teaspoons ginger garlic and onion paste
1 teaspoon chilli powder
1/2 teaspoon coriander powder
1/2 teaspoon jeera powder
1 teaspoon coriander seeds
1/2 teaspoon jeera seeds
3 cloves
2 pods cardamon
1 teaspoon poppy seeds
2 teaspoons peanut
2 teaspoons coconut
1/4"cinnamon
1 tablespoon curd
juice from big marbled sized tamarind
1 teaspoon jaggery
1 tablespoon oil
salt to taste

Method

Dry roast peanut, poppy seeds, coconut and keep aside. Also dry roast all the other spices and grind them along with poppy seeds, peanut and coconut. Add oil to a skillet and add the ginger-garlic-onion paste and cook till good smell comes and then add the eggplant and saute it till it its half done and then add the tamarind juice and cook till the raw smell goes. Then add the ground mixture, mix it in and stir in the curds along with jaggery and salt. Cook till the desired consistency.

Spinach paratha ingredients

1 cup spinach leaves
2 cloves garlic
2 green chillies
1/4 teaspoon jeera
salt

Grind everything togeather to make a smooth paste and mix it with the regular roti atta adding water only if needed. Knead well and roll out like regular paratha.